Vegan One Pot Creamy Garlic Parmesan Pasta

4.99 from 54 votes

This easy vegan one pot creamy garlic parmesan pasta needs less than 30 minutes to make and can be completely top 8 allergen free.

Prep Time3

Cook Time22

Total Time25

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 777kcal

¼ cup vegan butter
1 bulb garlic (10-12 cloves), minced
4 cups vegetable broth
16 oz can canned coconut milk (can sub for any carton dairy free milk but canned makes creamier)
1 teaspoon salt, more to taste
1 teaspoon black pepper, more to taste
1 lb uncooked fettuccine noodles (use GF if needed, can sub with other pasta noodles)
½ cup vegan parmesan cheese
chopped fresh parsley, to taste

Melt vegan butter in a large skillet or pot over medium high heat.
When butter begins to sizzle, add minced garlic and saute, stirring frequently for about 2 minutes. Do not burn!
Stir in vegetable broth, coconut milk salt and pepper. Combine well.
Add in the uncooked pasta and stir together.
Bring to a boil; reduce heat and simmer, stirring often, until pasta is cooked through. It will take roughly 20 - 22 minutes.
Once done stir in cheese and parsley.
Add a splash more milk if sauce is too thick for you.
Adjust salt and pepper to taste.
Remove from heat and serve.

*We encourage you to read these the FAQs in the post

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.